Refreshing Cucumber Soup Food

COLD CUCUMBER SOUP

Steps:

• Prep the cucumbers, onion, and dill: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
• Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill.
• Chill the soup: Chill in a container in the refrigerator until cold.
• Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

COLD & REFRESHING CUCUMBER SOUP

Steps:

• Using a sharp knife, carefully cut the cucumbers in half lengthways.
• Scoop out the seeds by running a teaspoon over the seeds, leaving the flesh.
• Cut your seeded cucumbers into chunks and coarsely chop the rest along with the shallots.
• Next place your coarsely chopped cucumber, yogurt, lemon juice, shallots, garlic, dill, parsley and oil in a high speed blender. Blend until smooth.
• Pour this puree into a large bowl. Season with a tiny pinch of sea salt and white pepper to taste.
• Cover and refrigerate for at least 8 hours or overnight.
• Ladle your cold soup into small bowls.
• Garnish with freshly diced cucumber and green onions, if desired.
• Drizzle with additional olive oil and sprinkle pine nuts on top; serve immediately.
• Enjoy!

SIMPLE CUCUMBER SOUP

Steps:

• Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

HOT CUCUMBER SOUP

Steps:

• As per the recipe: Peel and slice the cucumbers.
• Melt the butter/marg in large saucepan and saute the onion until transparent.
• Stir in the flour.
• Add the stock and bring to a boil.
• Add the sliced cucumber and cook until tender.
• Puree in electric blender.
• Season to taste with salt and pepper and stir in lemon juice.
• Just before serving, mix in the cream.
• What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
• I use more onions, approx.
• 2 med-large.
• Don't use more lemon juice as it changes the taste of the soup.
• Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
• It's yummy.

REFRESHING CHILLED CUCUMBER SOUP

Steps:

• Melt the butter in a large skillet. Saute sliced cucumbers and onion.
• Add flour, broth, lemon juice, dill weed and salt. Simmer for 10 minutes.
• Puree in a blener (I use a stick blender) and chill.
• When ready to serve stir in sour cream and grated cucumber. Serve cold.